Tuesday, March 15, 2011

I love to make Quiche for a quick meal. I make it all different ways. And it is one of my favorite things to make to bring to someone when I bring a meal after surgery or illness. I have always made my quiches with a pastry crust. But now, I am trying to eat healthier. I discovered a new way to make my crust from my friend Pam over at For the love of cooking
Instead of the high calorie (yet oh so delicious ) flaky pastry crust, you can still make a yummy quiche with half the calories if you replace the crust with thinly cut potato rounds. I change it up depending on the ingredients I have on hand. Last night, our quiche was made with fresh asparagus, green bell peppers, shallots, cremini mushrooms, spinach, tomatoes and lo fat havarti cheese. Let's get started. Saute your shallots and bell peppers in a small amount of olive oil. Then add mushrooms, and lastly, the asparagus that I had already steamed to just barely done.

I salt and pepper potatoes at this point. Add your sauteed veg to crust.

Beat 6-8 eggs, add a little milk. Salt and pepper, and I like to add fresh grated nutmeg too. I used slices of lo fat havarti cheese and cut it up. I layed about half on top of veggies before adding eggs. I added tomatoes at this point too.

Pour eggs over top, then add handful of chopped spinach, and top with more cheese.

Bake at 375 for 35 to 40 minutes. Done when knife inserted in center comes out clean.

Oh Emmm Geeee Mom I'm salivating at the mouth over here! I think out of all things I've seen you make/blog bout this looks like my fave!! I can't wait to make this! AND...I'd also like to know more about that yummy fruit dish...what is sprinkled on top? Cinn or nutmeg?? All spice? Looks delish!

Hi all....the points value on the quiche is very low. You could even use egg whites and maybe just one or two yolks to make it even lower. I used lo fat havarti cheese, so per serving, that would be 2 pts. and the rest is all veg so this is a very low point meal. I would say 4 tops if I had to divy it out. Eri, that is nutmeg on my cottage cheese. I love fresh ground nutmeg. Deb, thank you, and I would love to teach cooking classes. I have thought about it many times. And have even done out some menu plans. But my kitchen is not designed very well for it. But I may try it out some day. A friend wanted me to do them at her house, but I would hate to lug it all to Yorba Linda!!